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Preparation

To make the curry:
Roast the leg of lamb until beautifully tender. It's easier off the bone (butterflied), although I reckon it's far tastier left on the bone.
Dice the lamb into approx. 2 cm chunks into a large mixing bowl.
Mix in garlic powder, soy sauce and sweet chilli sauce to taste and mix well to give the lamb a good covering.
Finely chop an onion and fry it in a large saucepan in olive oil over medium heat until soft and golden.
Add Korma Curry Paste to the onion and stir together for about 1 minute, or until it goes a bit runny.
Add the contents of the mixing bowl (with the lamb and sauces) to the onion and Korma Curry Paste in the saucepan and mix well.
Add the coconut cream to the saucepan and slowly bring to simmer, then remove from heat. Remember that the meat is already cooked, so this process is just to integrate and heat up the ingredients.
To make the rice:
Rinse 500g of Basmati rice and drain.
Finely dice 1 small onion and cook in a large saucepan until soft and golden.
Integrate the Tumeric to the onion in the saucepan by mixing rapidly to avoid it sticking to the saucepan.
Add the Basmati rice to the onion and Tumeric mixture in the saucepan and stir until the rice is evenly coloured.
Pour water into the saucepan until the level is about 2 cm over the rice and add the Cardomom Pods and Garam Masala. Stir well and bring to the boil, then simmer with the lid on for about 8-10 minutes, or until the rice is nearly cooked.
Take a large baking dish and line the bottom with the cooked rice mixture, then add a layer of meat, followed by another layer of rice. Place the baking dish in the oven for 10 minutes at 200 degrees celsius.
To serve:
Serve the baked rice mixture with remaining lamb curry.
Cracking with naan, or chippatis.